Saturday, December 19, 2009


This cake was ordered by the groom's side as a hantaran cake for the bride. The hat box and the lid is made of rich sugee cake.The bottom tier is chocolate pound cake, filled with chocolate praline mousse. The cake is covered in dark chocolate fondant and embellished with edible crsytals. Flowers,bows and butterflies are hand made in gumpaste. Dowels are inserted in the bottom tier to support the hat box cake.

There will be no posting until after Christmas as I'll be flying off to Pulau Langkawi for a holiday. Hope get away far from this maddening crowd and relax a bit. Then I'll be flying off to Singapore to attend a relative's wedding reception.

I take this opportunity to wish christians all over the world a blessed Merry Christmas.

Thursday, December 17, 2009


My client wanted to order a cake to celebrate her parents 50th wedding anniversary. She wanted the cake to be special as she and her family will be relocating to another state soon. I suggested to her to make a 2 tiered cake and decorate with edible crystals around the cake, with applique decorations and Roman pillars to make the cake look unique and special. The first tier is our popular walnut butter cake and the bottom tier is American chocolate cake. I used lace with hanging crystals to decorate around the cake instead of ribbons. My client was ecstatic when she laid eyes on the cake and thanked me for making her parents 50th wedding anniversary so special. I presented a small box of couverture milk chocolate (foc) to be given to her parents. It was a small token from PG Cake Craft to a wonderful couple. I sincerely hope that Mr&Mrs R will have more anniversaries like this with their wonderful children.

Monday, December 14, 2009


This cake was ordered by a group of friends for their friend's 24th birthday. They wanted a chocolate flavoured cake as the birthday boy was a huge fan of chocolate. I suggested to make a white chocolate (couverture) mud cake and fill it with ferrero rocher ganache. They liked the idea of mixing the white choclolate cake with the dark ganache ferrero rocher filling. The decorations were kept simple as it was for a guy but the brightly coloured fondant stars and semi circles on the chocolate fondant looked attractive.

Friday, December 11, 2009


packed in cake box

moist vanilla butter cake
chocolate velvet cupcakes with modeling chocolate flowers

This is among several cakes that we have been making at our cake decorating centre. It is quite a big cake weighing more than 3kg. The flavour is moist vanilla butter cake and filled with strawberry preserve. The cake is covered with modeling chocolate (plastic chocolate) which we make at our centre. Modeling chocolate has become a favourite with my clients as it taste better than fondant and has less issues with the weather.

My client asked me to make a cake for her daughter's engagement which is to be given to the groom's side as 'hantaran'. She asked us to make a red tuxedo as it was their colour theme. I expalined to her that a red tuxedo will not look nice as the groom was attached to the corporate sector. But to stay with their theme colour, I suggested to put a red rose flower as a corsage and also add red strawberries around the cake. The bride came to collect the cake and she was very pleased with it but she felt sorry that she could not taste the cake as it will be taken to Kedah (her fiancee is from Kedah). I told her not to feel sorry as I made some cupcakes for her from the same batter.These are some small gestures that we often give our clients to show our appreciation. Her mother called me to thank for the beautiful cake and booked us to make her daughter's wedding cake next year.

Sometimes taking a cake order is not that simple because at PG CakeCraft, we believe that the cakes we make must match with the theme of the occasion. If a client is wrong in her or his selection, we will explain to them and give them an alternative design but with their original concept in mind. We do not simlpy cover our cakes with white fondant and put ready made Indonesian sugar flowers and sugar beads (manik). Most of our cake decorations are meticulously designed and made by hand.

Monday, December 7, 2009


I recieved an email today from Rosalind Chan, the CEO of ICCA (Wilton Training Centre)informing me that the wedding cake that I made during my Squires Kitchen Professional Wedding Cake diploma course was selected to be featured in the January 2010 issue of The Wedding Cake A Design Source Magazine. I'm extremely happy and proud that my cake was chosen to be featured in a UK magazine and which will be sold worldwide. I was really suprised when I saw my cake in the draft copy of the magazine that Rosalind attached with the email below. I will try to post the attachment that Rosalind emailed to me when I figure out how to do it. Anyway I will definitely place an order for the magazine. Meanwhile congratulations to me for reaching this milestone in my cake decorating endeavour. Below is the email sent to me by Rosalind Chan. Thank you Rosalind for helping me achieve this recognition and honour.


Congratulations to those whose cake entries have been selected by Squires Kitchen in their next January issue of The Wedding Cake A Design Source Magazine. The magazine will be published and released for sale worldwide in January and ICCA will definitely have available these magazines for those interested to purchase at the end of January 2010. Please put your orders in if you are interested.

Again my sincere congrats to all the successful entries. A draft copy of the actual pages of the magazine sent to me by Squires Kitchen is attached for your information.

If you have any queries, let me know as I am in KL now until Dec 21. Take care and Happy Decorating.

Rosalind Chan,

CEO & Founder,

International Centre of Cake Artistry Sdn. Bhd.,

1-1 to 1-3A, Jalan PJU 5/15, Dataran Sunway,

Kota Damansara, 47810 Petaling Jaya, Selangor, Malaysia.

Tel: 603-6140-8835

Fax: 603-6142-1501


Website: &

Saturday, December 5, 2009


I regret to inform to our valued customers that we cannot take any more orders for cakes until Christmas as there are too many orders to fulfill. For those who like to place orders for cakes, please do so in mid January 2010. I have only two part-time bakers to help me at my baking centre and we work only in the evenings and on weekends.
For classes, please be informed that we will not be publishing our class schedules or class photographs as there has been too many cases where my classes are copied by other home based decorators. Please use the form on your right to register for the courses that you are interested and I will follow up from there and inform you when we will conduct the courses. Our courses will also be limited to a few classes a month because I'm in the midst of opening a new business and will be occupied with it but will try to find the time to have classes as I'm very interested in cake decorating. For those who are ordering cakes, you can use the form on your right or email to me. We also like to kindly inform to those who are enquiring about renting our cake stands and tiers that these items are not for rent as they are custom made and are quite expensive.


This cake was ordered by a client who wanted to have a house warming party in her new house at Cheeseman Road. I suggested to make a cake with a house and garden with a 'welcome banner' to portray the theme of the party. It is a chocolate jaffa cake filled with chocolate bavarian cream. The house and butterflies are made of gumpaste and the rest is made of fondant.